Spag bol is comfort food but if you’d rather go veggie, this umami bomb is a superb alternative.
About Alex Elliott-Howery | Jaimee Edwards
Alex Elliott-Howery is the co-founder of what has become a thriving and boundary-breaking food community in inner Sydney. She runs the Cornersmith cafes, renowned for their big heart and strong conscience when it comes to sustainably sourced food. Alex teaches pickling and preserving workshops at the Cornersmith cooking school, the Picklery. She and her team of picklers, fermenters, cheesemakers, bread bakers and others have taught many hundreds of classes over the years. Sabine Spindler, known as the ‘waste warrior’, is head chef and chief salad creator at the Cornersmith cafes. Her experience working in fine dining restaurants in Europe left her shocked by the amount of good food that goes to waste on a daily basis in the hospitality industry. @alexelliotthowery
Jaimee Edwards teaches fermentation and traditional cooking skills at the Cornersmith cooking school and her food writing has appeared in every major Australian food publication.